Black Bean and Basmati Rice Salad

Carolyn Ross

This nutritious and colorful Black Bean and Basmati Rice Salad features the bold flavors of Goldwater’s Mohave Mango Salsa. Perfect for fall, this low-fat salad is as delicious as it is visually appealing.

Ingredients:

  • 1 1/3 cups Basmati Rice
  • 1 Sweet potato, peeled and chopped into 1/4” dice
  • 2 tablespoons Tomato paste
  • 1 1/4 cups Goldwater’s Mohave Mango Salsa
  • 1 (15 oz.) can Black beans, rinsed and drained
  • 1 Stalk celery, sliced on the diagonal
  • 2 Scallions, sliced on the diagonal
  • Kosher salt, to taste

Instructions:

  • Cook the Rice:

    • Cook the Basmati rice according to the package instructions.

  • Cook the Sweet Potato:

    • In a pot of salted water, cook the sweet potato until fork tender, about 8-10 minutes. Drain and set aside.

  • Prepare the Dressing:

    • In a small bowl, whisk together the tomato paste and Goldwater’s Mohave Mango Salsa.

  • Assemble the Salad:

    • In a large bowl, combine the cooked rice, black beans, celery, scallions, and drained sweet potato.
    • Pour the salsa dressing over the salad and toss to coat evenly.
    • Season to taste with kosher salt.

    Serving:

    • This salad is perfect for fall with its vibrant black and orange colors.
    • For those who love extra heat, serve with additional hot sauce on the side.

    Enjoy this flavorful and healthy Black Bean and Basmati Rice Salad, perfect as a side dish or a light meal!

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